Shallot & tomato chicken tagine (Chicken kamama) from Casablanca: My Moroccan Food: Recipes for Modern & Traditional Dishes (page 110) by Nargisse Benkabbou

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Notes about this recipe

  • joneshayley on April 16, 2019

    Beautiful recipe, vaguely exotic perfumed flavours of the spices, against the sweet smoky shallot and tomato is wonderful. I’ll definitely make it again. The only fault is the cooking times- 25 minutes poaching in the sauce, another 20 minutes in the oven and another 25 minutes in the oven AFTER the sauce is added? I added the sauce after the 20 minutes in the oven, gave it 5 minutes and served- even then at 200c a lot of the sauce had evaporated and burnt - I had to add a little extra stock to loosen. After 25 minutes it would have been black!

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